Books: The Perdue Chicken Cookbook
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Mitzi Perdue >> The Perdue Chicken Cookbook
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OVEN-BRAISED ROASTER BREAST WITH VEGETABLES Serves 4-6
Making this dish the day before has a couple of advantages.
Any fat will rise to the top where it's easy to remove and
also the wine and herbs "marry" with the other flavors.
1 whole roaster breast
2 tablespoons vegetable oil
8 small white onions (about 1/2 pound)
1-1/2 cups low-sodium chicken broth
1/3 cup dry white wine
1 tablespoon minced, fresh tarragon or 1 teaspoon dried
1/4 teaspoon ground pepper
8 small potatoes, peeled
8 baby carrots
2 cups broccoli florets
1/4 cup milk
1-1/2 tablespoons cornstarch
Preheat oven to 350oF. In 5-quart oven-proof Dutch oven or
saucepot over medium-high heat, heat oil. Add roaster
breast; cook 15 to 20 minutes turning until browned on all
sides. Remove and set aside. Add onions, cook 2 to 3
minutes or until lightly browned, stirring frequently.
Remove onions; pour off excess fat. Return roaster breast
to Dutch oven. Add broth, wine, tarragon and pepper; bring
to a boil. Add potatoes; cover and bake 30 minutes. Add
onions and carrots; cover. Bake 30 minutes longer or until
roaster breast and vegetables are almost tender. Add
broccoli; cover. Bake 8 to 10 minutes longer or until
roaster breast is cooked through and vegetables are tender.
(Prepare to this point and refrigerate overnight, if
desired.) Remove roaster breast and vegetables to serving
platter; keep warm. In small bowl, stir together milk and
cornstarch until smooth; stir into liquid in Dutch oven.
Over medium heat, bring to boil; boil l minute, stirring
constantly. Serve sauce with roaster breast and
vegetables.
PARMESAN BREASTServes 4
Parmesan cheese is a "cooking cheese" and is usually used
in its grated form in the United States. When young, it's
mild and nutty, but with age is acquires a sharply tangy
flavor. When it's too old, it gives an off-flavor to foods,
so check the shelf life on the container. When it doubt,
taste it.
1 whole roaster breast
2 cups cooked rice
1 cup fresh chopped spinach (or 1/2 package frozen, thawed
and drained)
1/2 cup minced fresh basil, or 2 tablespoons dried
1 clove garlic, minced
1/4 cup toasted pine nuts
1 egg
2 tablespoons milk
2 tablespoons olive oil, plus 1 tablespoon for basting
1/4 cup grated Parmesan cheese
Salt and ground pepper to taste
Preheat oven to 375oF. Season breast to taste with salt
and pepper. In a mixing bowl combine remaining
ingredients. Stuff breast cavity with rice and place a
sheet of aluminum foil over cavity to hold in stuffing.
Carefully turn breast over and place skin side up in a
roasting pan. Spoon any remaining rice around breast.
Baste chicken with oil and bake for about one hour and 30
minutes or until juices run clear with no hint of pink when
a cut is made near the bone. Chill, wrap tightly, and
refrigerate for 24 hours to give flavors a chance to blend.
You can serve it warm or at room temperature.
SALISBURY CHICKEN BREASTS Serves 6-8
The name "Salisbury," when used with steak means that the
beef will be chopped or ground. This recipe has nothing to
do with chopped meat; in this case "Salisbury" refers to
the town on Maryland's Eastern Shore where the Perdue Farms
headquarters is located.
You can prepare this a day ahead of time right up to the
point of baking.
8 skinless, boneless chicken breast halves or two thin
sliced boneless roaster breasts
1/2 cup flour
1-1/2 teaspoons salt or to taste
1/4 teaspoon ground pepper
1 cup bread crumbs
3/4 teaspoon minced, fresh sage or 1/4 teaspoon dried
3/4 teaspoon minced, fresh rosemary or 1/4 teaspoon dried
3/4 teaspoon minced, fresh thyme or 1/4 teaspoon dried
2 eggs
1/2 cup (1 stick) butter or margarine, melted
1/2 cup Sauterne wine
8 slices mozzarella cheese
Preheat oven to 350oF. On a sheet of wax paper, combine
flour, salt and pepper. In a shallow bowl beat eggs. On a
separate sheet of wax paper combine bread crumbs and
seasonings. Dip chicken in flour mixture, then eggs, then
crumb mixture. Roll and secure with toothpicks. Place in
large shallow baking pan. Pour melted butter over chicken.
Cover and bake for 20 minutes. Remove cover. Pour
Sauterne over chicken. Bake, uncovered, 30 minutes more.
Fold slices of cheese in half; place one on top of each
roll for last 3 minutes or until cheese is melted.
SECRETARIES' SALADServes 15-25
Perdue home economists developed most of the recipes in
this book, but this recipe is one of the few that is mine.
I served it first at what Frank and I jokingly call the
"Perdue High Holiday," National Secretaries' Day.
That's the day when we honor the people who we know really
make the world go 'round. We usually have about 25 of the
top secretaries from Perdue Headquarters for dinner along
with their husbands to celebrate the day.
1 head lettuce, shredded
1 cup chopped celery
1 large green, red, or yellow pepper, chopped
1 cup thinly sliced carrots or if it's summer, 1 cup
chopped tomato
1 cup chopped scallions
1 cup frozen peas, room temperature, not cooked
1 1/2 cups mayonnaise (I use Hellmann's)
2 cups cooked, shredded chicken
2-1/2 cups shredded Cheddar cheese
In a large glass bowl, layer ingredients in the order
given. Refrigerate for 24 hours to develop flavors.
PISTACHIO SMOKED CHICKEN SPREAD
The green color and the crunch of the pistachios add a lot
to this spread. Be sure to store the pistachios in an
airtight container after purchase. Exposure to air affects
the texture of the nuts and causes them to become soggy.
1 package cream cheese (8-ounces), room temperature
1 cup finely chopped cooked chicken
1/2 teaspoon salt or to taste
1/8 teaspoon liquid smoke
1/4 chopped pistachios
3 teaspoons fresh lemon juice
In a mixing bowl combine ingredients thoroughly.
Refrigerate for 24 hours while flavors blend. Serve on
crackers, or for a rich and delicious lunch, I have served
it on croissants one time and on bagels another day.
SPICY CORNISH HEN TIDBITSServes 2
This is another of the recipes included in the Perdue
Cornish Hen packages that people have requested from Frank
dozens and dozens of times over the years. I'm including
the recipe exactly as it originally appeared, but you may
want to substitute fresh garlic (1 clove), fresh onion (1
tablespoon, finely chopped), and fresh celery (2
tablespoons, finely chopped), for the garlic powder, onion
salt, and celery salt. If you make these substitutions, be
sure to add salt to taste afterwards.
2 fresh Cornish game hens
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon celery salt
1/4 teaspoon lemon pepper or black pepper
1 cup vegetable oil or as needed
1 cup bottled garlic cheese dressing
Cut hens into serving pieces. Combine dry spices and toss
hens in spices to coat evenly. Heat oil in large skillet
over medium heat and fry Cornish pieces about 8 minutes on
each side until tender and golden. Remove and drain on
paper towels. Arrange on a serving dish. Cover and
refrigerate overnight. To serve, dip Cornish pieces into
bottled dressing. Serve at room temperature.
CHAPTER EIGHT
CHICKEN FOR HOLIDAYS
If we were back in the 1920s right now, and you were
planning a holiday meal, it would almost certainly not
include chicken$unless you were either lucky or rich.
Having chicken for holidays happens all the time today, but
back then, chicken on the menu was either a sign of
affluence or that you lived on a farm and had your own
chickens. When Herbert Hoover was using "a chicken in
every pot" as a campaign slogan back in the late 1920s,
chicken was such a rare and expensive treat that people
thought Hoover's promise was about as realistic as
promising them pie in the sky. Few people believed that
anyone could deliver on that promise.
All this changed because of a fortunate accident that
happened near where Frank grew up on the Eastern Shore of
Maryland. In 1923, when Mrs. Wilmer Steele, of nearby
Sussex County, was ordering baby chicks for her laying
flock, someone processing the order got a zero wrong.
Instead of the 50 chicks she was counting on, Mrs. Steele
received 500 baby chicks. She found herself faced with the
twin problems of first, the expense of feeding so many
birds, and second, the hassle of trying to sell more eggs
than the market in Sussex County could possibly absorb.
The solution she came up with changed the eating
patterns not just of Sussex County, but of most of the
world as well. It also had a lot to do with Frank's future
career. Up until then, chicken production was no more than
an adjunct to egg production and when someone had chicken
to eat, it was most likely a "spent hen," a tough old bird
which no longer laid a sufficient number of eggs to pay her
feed costs. Mrs. Steele transformed all this by deciding
to sell all her extra baby chicks for meat when they were
only a few months old and hadn't yet cost her too much in
feed.
The young and tender meat from these birds made them
an instant success. Consumers loved them, and Mrs. Steele
discovered that raising chickens entirely for meat rather
than for producing eggs, was a lucrative business.
Other egg producers, including Frank and his father,
Arthur W. Perdue, eventually switched over to growing
chickens for meat rather than for eggs. Progressive
farmers like the Perdues were soon breeding their chickens
for larger size, faster growth, and better conversion of
feed to meat$something no one had thought about when
chickens were grown only for egg production. As a result of
this specialization, the poultrymen were able to bring the
cost of chicken down far enough so that it became
affordable for everyone.
These changes literally transformed our eating habits.
In 1923, we Americans didn't consume a pound of broiler
chicken per person in a year; today we're eating about 70
pounds each per year. And where once only the rich could
feature chicken for a holiday meal, now everyone can and
many do.
The holiday recipes that follow were developed by the
Perdue home economists. You'll find them arranged by date,
beginning with January. I've included the sample menus that
accompanied the original recipes. My favorite among them is
the Fourth of July menu that comes from Frank's family.
CHINESE NEW YEAR CELEBRATION IS DO-IT-YOURSELF FEAST
I wonder if any nationality can compete with the
Chinese on the art of eating well. The last Empress of
China, for instance, was known to order 200 dishes prepared
daily. From these, she chose two for dinner.
Even average Chinese families, when they can afford
it, serve an array of dishes at meal time. I remember
during one Chinese cooking course that I took, the teacher
explained the philosophy behind having several$or even
many$dishes at each meal. The idea is that the taste buds
quickly tire of one taste-sensation and therefore, the meal
is more enjoyable if you have many flavors and textures.
At celebrations such as those that welcome the lunar
New Year, chicken plays an important role. Chicken
represents renewal and rebirth, so it often appears in
several different dishes. In China, the Oven Stuffer
Roaster included here would be served complete with head
and feet to symbolize completeness -- but my husband isn't
selling them that way right now, so I'm not going to be
completely authentic! Other symbolic foods include oysters
to represent good fortune, fish to symbolize plenty, and
mein (noodles) to represent long life.
I don't really expect you to make all these dishes
from scratch, so how about getting some of them canned or
frozen from your supermarket?
CHINESE NEW YEAR FEAST
Cold Platter of Prepared Meat and Fish
(Abalone, Smoked Fish, Smoked Ham)
Boiled Rice
Oysters
Egg Rolls
Won Ton Soup
*Stir Fry in Noodle Basket
*Poached Soy Roaster
*New Year Low Mein
*Peking Cornish Hens with Scallion Sauce
*Stir-Fried Vegetables over Chow Mein Noodles
*Recipe follows
POACHED SOY ROASTERServes 8-10
1 whole roaster
10 cups water
3 cups dark soy sauce
1 cup dry sherry
2 tablespoons sugar
1-1/2 teaspoons five-spice powder
4 slices peeled, fresh gingerroot
Shredded cabbage (optional)
Carrot curls (optional)
Hot pepper flowers (optional)
Remove giblets; set aside. Remove and discard fat from
cavity. Tie legs together and fold wings back.
In 8-quart kettle or Dutch oven, place roaster, breast-side
down; add giblets and next 6 ingredients. Over high heat,
bring to a boil. Reduce heat to low and cover; simmer 30
minutes. Uncover and turn roaster over gently, being
careful not to tear skin. Over high heat, return to a
boil; cover and simmer over low heat for another 30 minutes
or until leg joint moves easily and juices run clear with
no hint of pink when thigh is pierced. Remove roaster and
cool slightly; cut into small pieces. Serve hot, at room
temperature or chilled, arranging on a bed of cabbage and
garnishing with carrot curls and hot pepper flowers. Soy
sauce mixture may be boiled and then passed as a dipping
sauce.
Note: Sauce mixture can be used over and over again. Skim
off fat; refrigerate up to a week or freeze several months.
Bring to a boil before reusing.
STIR-FRY IN A NOODLE BASKETServes 8-10
1 boneless roaster breast, cut into 1/2-inch cubes (about 4
cups)
6 tablespoons soy sauce, divided
2 tablespoons dry sherry
2 tablespoons cornstarch, divided
4 scallions, cut into 1/2-inch slices (3/4 cup)
2 teaspoons minced fresh gingerroot
2 cloves garlic, minced
3 tablespoons cider vinegar
2 teaspoons sugar
2 teaspoons Chinese sesame oil
1/4 teaspoon Cayenne pepper
5 tablespoons vegetable oil, divided
3 cups broccoli flowerets (1 small bunch), blanched
1 1/2 cups sliced carrots (about 3), blanched
3/4 cup sliced water chestnuts
1 can (8-ounces) straw mushrooms, drained, or 1 can (8-
ounces) whole button mushrooms, drained
1/2 cup dry roasted cashew nuts
NOODLE BASKET (recipe follows)
In large bowl, combine breast cubes, 2 tablespoons soy
sauce, sherry, and 1 tablespoon cornstarch; toss until well
mixed and set aside. On small plate, combine scallions,
ginger and garlic; set aside. In small bowl, mix well
remaining 4 tablespoons soy sauce, 1 tablespoon cornstarch,
vinegar, sugar, sesame oil, and Cayenne; set aside.
In a wok or large, heavy skillet over high heat, heat 3
tablespoons oil until hot, but not smoking. Add breast
cubes and cook, stirring quickly and frequently (stir-fry),
3 minutes. Remove breast cubes with slotted spoon. Add
remaining 2 tablespoons oil to skillet and heat. Add
onions, ginger and garlic; stir-fry about 30 seconds. Add
broccoli, carrots, water chestnuts, mushrooms, and cooked
breast cubes; stir-fry 2 minutes longer. Pour soy sauce
mixture into skillet and cook 1 minute longer or until
slightly thickened. Stir in cashews. Serve hot in noodle
basket.
Note: Dish may be made up to 1-1/2 hours ahead, but do not
add cashews; add just before serving. Place mixture in
oven-to-table serving dish; partially cover and reheat in
preheated 3250F oven for 20 minutes. Or reheat in top of
double boiler over hot water for 15 minutes, stirring
occasionally.
PHOTO: Unusual presentation of chineese food in noodle
basket
NOODLE BASKET
1 package (8-ounces) spaghetti
Oil for deep frying
Cook spaghetti as package directs. Run cooked spaghetti
under cold water; drain. Gently toss spaghetti with a
little oil. Over index fingers, fold five or six spaghetti
strands in half. Drape folded spaghetti over edge of 7- x
3-1/2-inch sieve, so that loops fall to outside of sieve
and ends into center. Continue to place folded spaghetti
(5 to 6 strands at a time) around edge of sieve.
Intertwine ends of spaghetti in center to form a woven
pattern that will make the noodle basket stronger and
prevent spaghetti from separating during frying. Extra
spaghetti can be added in center of sieve to reinforce
pattern. When basket is complete, place another sieve on
top to hold in place.
In large saucepan, pour enough oil to cover sieve; over
medium-high heat, heat to 375oF or until a small piece of
spaghetti sizzles and turns golden when placed in oil.
Submerge sieves, with spaghetti between, and deep-fry until
noodle basket is lightly browned; remove and drain on paper
towels.
Makes 1 large basket or 3 small baskets (4 x 2-1/4)
Note: To make smaller baskets, drape spaghetti over a
sieve measuring 4 x 2-1/4-inches; repeat for 3 baskets.
NEW YEAR LO MEINServes 8-10
water
5 tablespoons soy sauce, divided
3 tablespoons cornstarch, divided
4 roaster boneless thigh cutlets, cut into thin slices or
strips
2 teaspoons Chinese sesame oil
1 teaspoon sugar
5 tablespoons vegetable oil, divided
1 cup chopped scallions (4-5)
2 cloves garlic, minced
3 cups sliced celery cabbage (1/4 medium head)
2 cups sliced celery (3 ribs)
2 cups carrots cut in julienne strips (3), blanched
2 cups sliced mushrooms (1/2 pound)
1 cup snow peas, trimmed, cut into 1-inch pieces
3 cups bean sprouts
3/4 cup sliced water chestnuts
3/4 cup bamboo shoots cut in julienne strips
1/2 pound fine egg noodles or thin spaghetti broken into
fourths, cooked, rinsed and drained
In medium-sized bowl, combine 2 tablespoons water, 2
tablespoons soy sauce and 1 tablespoon cornstarch. Add
thigh pieces and toss until well coated; set aside. In
small bowl, mix well 2/3 cup water, remaining 3 tablespoons
soy sauce, remaining 2 tablespoons cornstarch, sesame oil,
and sugar; set aside.
In large skillet or wok over medium-high heat, heat 2
tablespoons oil until hot but not smoking. Add thigh
mixture; stir-fry over high heat 3 minutes. Remove thigh
meat with slotted spoon; set aside. Heat remaining 3
tablespoons oil in skillet. Add scallions and garlic;
stir-fry about 30 seconds. Add celery cabbage, celery,
carrots, mushrooms, and snow peas; stir-fry over medium
heat 5 minutes or until vegetables are tender-crisp. (Add
1-2 tablespoons water, if needed). Add bean sprouts, water
chestnuts and bamboo shoots; stir-fry 2 minutes. Stir in
thigh meat and spaghetti. Add cornstarch mixture and cook
until sauce has thickened. Serve immediately.
PHOTO: Create a meal in the Chinese tradition with fresh
Cornish hens Peking-style, served with stir-fried
vegetables
PEKING CORNISH HENS WITH SCALLION SAUCEServes 4
4 fresh Cornish game hens
6 cups water
1/4 cup honey
4-1/4-inch-thick slices fresh ginger
4 skewers (approximately 8-inches long)
Remove giblets. Pat hens dry. Bring water to a boil in
large saucepan. When boiling, add honey and stir. One at
a time, lower each bird into honey bath, quickly turning it
completely over to evenly coat with liquid. Immediately
remove and place a slice of ginger in each bird. Let hens
dry on metal rack for 10 minutes. Place in roasting pan
with wings folded back. Push tail into body cavity, then
run skewer through meaty part of drumsticks underneath
bone, skewering the tail. (If wood skewers are used, cover
ends with foil to prevent burning.) Cook in preheated
350F oven for 1 hour until tender. Combine sauce
ingredients and serve with hens.
SCALLION SAUCE
1/2 cup soy sauce
2 tablespoons dry sherry
2 tablespoons fresh orange juice
1 teaspoon grated orange rind
1 teaspoon sugar
2 scallions thinly sliced
Stir-frying is a classic Chinese cooking technique in which
food is quickly cooked over high heat to retain flavor and
crispness. In a wok or skillet, saute chopped broccoli,
green beans, celery and bean sprouts in a small amount of
peanut oil for about 5 minutes, stirring frequently.
Flavor with soy sauce and serve.
STIR-FRIED VEGETABLESServes 4
1/2 cup bias-cut bite-size carrot pieces
1/2 cup broccoli flowerets
1/2 cup bias-cut green beans
1/2 cup celery thinly sliced at an angle
1/2 cup snow peas
2-3 tablespoons peanut oil
1 clove garlic peeled and lightly crushed (optional)
1-1/4-inch thick slice fresh ginger (optional)
Soy sauce to taste
In a saucepan bring 1 quart of water to a boil, add
carrots, and cook for 2 minutes. Drain and rinse under
cold running water, then pat dry with paper towels.
To a heated wok or iron skillet add 2 tablespoons peanut
oil and optional garlic and ginger. When oil is hot, add
well dried carrots and saute for 2 minutes. Quickly remove
carrots with a slotted spoon and arrange on a serving
platter, then continue in the same manner cooking the
broccoli and green beans, each for 2 minutes and the celery
and snowpeas each for 1 minute. Add more oil as necessary
and remove garlic and ginger if they start to burn. When
all of the vegetables have been arranged, sprinkle lightly
with soy sauce and serve immediately.
ELEGANT DINNER FOR TWO
PHOTO CAPTION: On Valentine's Day, show your loved one you
care by serving Cornish Hens Sheherezade and Tender-Hearts
Salad.
There's a hearts and Valentines connection today that
Great Grandmother never considered. Given what we now know
about diet and heart disease, it's more true than ever that
the way to a man's heart really is through his stomach.
In the case of my husband, I think it's certainly true. To be
honest, Frank is not what you'd call a heavy duty romantic. On
Valentines Day he does give me roses, but I've wondered if the flowers
appear because his secretary, Elaine Barnes, puts him up to it. I also
get a wonderfully romantic Valentine's card, but for all I know Elaine
may choose it for him. In my heart of hearts, I think he enjoys
Valentine's Day, but is more turned on by the health aspect of the
menu that follows than with any flowers or valentines.
February has been celebrated as National Heart Month since
1962. What better time than February to pamper a loved one's heart --
or your own -- than the season for lovers? Here's a special February
14 dinner for your Valentine, one with an elegant menu for two that
encourages love, devotion and good health.
To star at the meal, serve Cornish Hens Sheherazade, a
romantic choice because fresh hens, like love birds, come
in pairs. They also are low in calories, fat, cholesterol,
and sodium. To surround the birds with beauty and good
nutrition, you could make a brown-rice pilaf, sweet-
flavored miniature vegetables, and a salad studded with
deep-red beets cut in tiny hearts. For dessert? Try
Forbidden Fruit Souffle.
MENU
*Cornish Hens Sheherazade
*Curried Brown Rice Pilaf
Miniature Vegetables
*Tender Hearts Salad
*Forbidden Fruit Souffle
*Recipe follows
CORNISH HENS SHEHERAZADEServes 2-4
2 fresh Cornish game hens
4 tablespoons fresh lemon juice (reserve shell)
2 teaspoons soybean oil
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
Ground pepper to taste, and salt, if you must
Paprika to taste
2 small onions, halved
4 whole cloves
6 fresh or frozen baby carrots, lightly steamed
1/2 cup combined fresh or frozen baby peas and pearl
onions, lightly steamed
Curried Brown Rice Pilaf (recipe follows)
Place hens in large shallow bowl. In small bowl, combine
lemon juice, oil, ginger, cumin, pepper, salt and paprika.
Pour into and over Cornish hens. Cover and marinate in
refrigerator 30 minutes or longer.
Preheat oven to 350F. Stick cloves into onion halves.
Place 2 onion halves and 1/4 squeezed lemon juice inside
each hen. Tie legs together and fold back wings. Sprinkle
with pepper and paprika. Roast about 60 minutes or until
juices run clear with no trace of pink when thigh is
pierced. Serve hens with vegetables and Curried Brown Rice
Pilaf.
CURRIED BROWN RICE PILAFServes 2
1 teaspoon soybean oil
1/3 cup chopped onion
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon ground cumin
1/8 teaspoon ground turmeric
Ground pepper to taste, and salt, if you can't do without
it
Dash Cayenne
1/2 cup uncooked brown rice
1 tablespoon raisins (optional)
1 can (10-ounces) low-sodium chicken broth
1/2 cup water
1 tablespoon snipped fresh or frozen chives
Preheat oven to 350F. In small, non-stick skillet over
medium-low heat, heat oil. Saute onion and spices and
salt, if you're using it, in hot oil for 2 to 3 minutes
until tender but not browned. Stir in rice and raisins;
remove from heat and set aside.
In an ovenproof saucepan, over high heat, bring chicken
broth and water to a boil. Stir in rice mixture; cover and
boil 5 minutes. Place covered saucepan in oven and
continue to cook 45 to 50 minutes until rice is tender and
liquid has been absorbed. To serve, toss pilaf with
chives.
TENDER HEARTS SALADServes 2
1 can (8-ounces) low-sodium fancy sliced beets
2 teaspoons cider vinegar
1 teaspoon Dijon mustard
1 tablespoon soybean oil
Ground pepper to taste
Pinch ground cinnamon to taste
2 small heads Bibb or Boston lettuce with outside leaves
removed
2 teaspoons snipped fresh or frozen chives
Drain beets, reserving 2 tablespoons liquid. Using small
heart-shaped cookie cutter or cardboard pattern, cut hearts
out of beet slices. Prepare dressing: in small bowl,
combine reserved beet liquid, vinegar, and mustard. Whisk
in oil in a slow stream; season with pepper and cinnamon.
Toss beets with dressing and set aside.
Trim base of lettuce heads, if necessary, so they sit flat;
gently spread leaves open like a flower. Carefully wash
lettuce in cold water; pat dry with paper towels. On each
of the two salad plates, place one lettuce head; arrange
beet hearts decoratively among leaves. To serve, drizzle
with dressing and sprinkle with chives.
FORBIDDEN FRUIT SOUFFLEServes 2
2 large unblemished cooking/eating apples
1/2 lemon
1 cup unsweetened
applesauce
2 teaspoons honey
Ground cinnamon to taste
Ground nutmeg to taste
2 tablespoons applejack or Calvados, divided (optional)
1 large egg white
Confectioners' sugar
Preheat oven to 375F. Lightly grease baking dish. Wash
apples and, if necessary, cut a thin slice off bottom of
each apple to make it stand upright. Cut a 1/2-inch slice
off tops of apples. Using a small, sharp knife and a
grapefruit spoon, hollow out apples, leaving a shell 1/4-
inch thick. Rub inside and top edges of apple shells with
lemon to keep them from discoloring.
In small, heavy-bottomed saucepan over low heat, combine
applesauce, honey, cinnamon, nutmeg and 1 to 2 teaspoons
applejack. Cook, stirring often, until heated through but
not boiling. In small bow, with mixer at high speed, beat
egg white until stiff but not dry. Into medium-sized
mixing bowl, pour hot applesauce. Add half the egg white;
fold in with a rubber or wooden spatula. Add remaining egg
white and fold in gently.
Sprinkle inside of apple shells lightly with additional
cinnamon and nutmeg. Place apple shells in prepared baking
dish; carefully fill with applesauce mixture, doming the
top. Bake in center of oven for 15 to 17 minutes or until
souffles have risen and are very lightly browned on top.
Remove souffles from oven and sprinkle lightly with
confectioner's sugar. To flame souffles, in small
saucepan, heat remaining applejack until barely warm.
Using a long match, light applejack and pour over souffles.
Serve at once.
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